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Slice the london broil into small pieces. place in a large bowl with paper towels, then fry up the chop meat. Brown the meat on medium heat and drain grease. Saute onion and garlic in oil in a big pot. When the onion is sauted, add all the cooked meat. Add tomato sauce and beer. Add beans. Add all the chili kit ingredients except the flour (mesa). You can throw that out. Add green chilies or jalapenos. Let simmer at least 1 hour. The longer the better. If the chili is overpowered by the meat add chili powder for flavor and color. Serve with shredded cheddar.

Notes:
You can increase the amounts...typically it's a small london broil, to about 2-3 pounds of chop meat(typically chuck, but choose what you like.) I would increase the cans of tomatos to 2 16 oz cans or one 28 oz can.

This is not a traditional chilli by any count, and make a boat load of food...I usually serve it with a dollop of sour cream, some shredded chedder, and some corn chips...keeps well for a week in the fridge...enjoy!

The causal effect of something like that for that one particular customer is negligible and it depends on the character of the individual whether or not he would return based on his own idiocy so to generalize that one particular customer will not return is inconclusive. --MESH_KING

clean out the chicken and wash it. Wash the beer can, pop it open and drink about half, then shove the chicken onto the beer can making sure that the can is completely covered. The put it on the grill making sure that the burners directly under it are off... you are basically cooking it with indirect heat (other burners should be on medium heat). Close the grill and let it sit for about 75-90 minutes depending on your grill.

Remove from grill and let it sit for 10-15 minutes, then eat and enjoy along with the other 5 beers

it turns out great, and you can make it 1, 2, 3 alarm, I typically make it 1.5 - 2, I like a little heat but like to be able to taste my food, I brought this to a superbowl party in a slow cooker, and about 1/2 of it was gone then, my wife took it to her office(about 50 people) the next day and it was gone.
it took me a long time to find a good chilli recipe...

clean out the chicken and wash it. Wash the beer can, pop it open and drink about half, then shove the chicken onto the beer can making sure that the can is completely covered. The put it on the grill making sure that the burners directly under it are off... you are basically cooking it with indirect heat (other burners should be on medium heat). Close the grill and let it sit for about 75-90 minutes depending on your grill.

Remove from grill and let it sit for 10-15 minutes, then eat and enjoy along with the other 5 beers

I've done this before, turns out moist and juicy...and it makes great pictures because the chicken sits up......question, what rub do you use? or do you make your own? also I like to wrap the beer can with foil, never trust the printed cans...

I've done this before, turns out moist and juicy...and it makes great pictures because the chicken sits up......question, what rub do you use? or do you make your own? also I like to wrap the beer can with foil, never trust the printed cans...

I'll usually make my own rub, basically equal parts except for the ground pepper since I'm not a huge fan of pepper.

clean out the chicken and wash it. Wash the beer can, pop it open and drink about half, then shove the chicken onto the beer can making sure that the can is completely covered. The put it on the grill making sure that the burners directly under it are off... you are basically cooking it with indirect heat (other burners should be on medium heat). Close the grill and let it sit for about 75-90 minutes depending on your grill.

Remove from grill and let it sit for 10-15 minutes, then eat and enjoy along with the other 5 beers

take the chicken and dip it into the flour, on both sides...
in a large skillet, heat up some italian dressing, and once up to temperature, medium- medium high, put chicken in...pour some more dressing in, and then cook till one side is white,,,flip chicken, add a little more dressing, and then some wine. enough just to cover the chicken. lower the heat and simmer till the chicken and pasta are cooked...

serve the chicken over the pasta, using the wine, flour and dressing mixture as sauce, and enjoy some of that wine.

First take the lobster tails and cut down the middle of the shell with a pair of scissors, and flip the meat up on top of the shell. put a little butter and garlic on the top.
Cook in the oven for about 8-10 minutes at 350 degrees.

Crab Stuffing
In a bowl mix a couple eggs, few tablespoons of mustard, little old bay, about 1/2 cup of mayo, some salt and pepper and some parsley flakes. You want this to be a little bit on the runny side not a thick sauce.

put the jumbo lump crabmeat in a bowl and mix in some italian bread crumbs and panko bread crumbs, and add a little bit of the sauce. Mix this all together adding breadcrumbs or more sauce if necessary you want the crab meat to stick together.

Then with the leftover sauce add more mayo and a little mustard to it to thicken it up and this will make you an imperial sauce.

After the lobster tails have cooked for 8-10 minutes take them out of the oven and place about 4-6oz of crabmeat on top. Cover with the imperial sauce and sprinkle paprika on top. Place these back in the oven on 350 for about 5-7 more minutes. You want the lobster meat to be nice and bright white, and the sauce on the crabmeat to be almost a golden color when finished cooking.

Peel the shrimp tail on or off and devein them.
In a small frying pan add a drizzle of olive oil and add the chopped garlic and shallots. Then add 1/4stick of butter. Add the mushrooms and then Add the shrimp to the pan and season with salt and pepper. Once the shrimp are almost done cooking about 3minutes add White wine and the rest of the butter. Add a few tablespoons of Tabasco sauce depending on how much you like spicy foods. Add some fresh chopped parsley on top and then mix with pasta and serve.

(You can also add clams to this as well, i steam the clams in some white wine, and clam juice for a few minutes then add them to the sauce as well)

add a couple handfuls of spinach, and several leaves of basil. Add some pine nuts, walnuts, and a handful of parmesen cheese, add some salt and pepper. and a little olive oil.

start machine, drizzle more olive oil till paste like.
taste, see if it needs more salt, pepper, if too garlicy add honey, and more spinach...
taste, remember pasta will assist...and no need to heat pesto as pasta will do that...

add some pesto to bowl and pour pasta in, and stir, cheese in pesto will melt...making a 10 minute dinner.

you can always cook up some sausage or chicken and slice it up and add it to the pasta...

Instructions: Drink 12 beers over the course of a night, stumble home, rip open package of ramen and combine with tap water, microwave on high, scarf down while still too hot, complain about burnt mouth in slurred speech to nobody in particular, run to bathroom to throw up in toilet, pass out.